The Ultimate Italian Tomato Soup

Preparation method and Steps

Step 1: 

The heat of the oven (Roasting): 

Preheat the oven to a firm 200°C. Drain the Datterino tomatoes and carefully catch that precious juice. Spread the tomatoes out on a baking tray along with the crushed garlic in the skin and the sprig of thyme. Drizzle with olive oil and sprinkle with sea salt flakes. Let them roast for 35 to 40 minutes until the edges caramelise beautifully and the sugars come to the surface.

Step 2: 

The soul in the pan (Aromatics):

Place a heavy pan on the heat with a generous splash of olive oil. Gently sauté the shallot until it becomes translucent and sweet. Add the tomato paste and let it cook for 2 minutes to break down all the acids and activate that deep, rich umami layer.

Deglazing with character:

Pour the white wine into the pan. Let it bubble vigorously for a moment and cook the alcohol down until a fragrant, concentrated base remains.

Step 3: 

Tradition melts together:

Add the roasted Datterino tomatoes (squeeze the soft garlic cloves out of their skins into the pan), pour in the reserved tomato juice and the broth. Let this simmer gently on low heat for 20 minutes. In the last few minutes, add the fresh basil.

Step 4: 

The silky texture:

Pass the soup through a traditional food mill (passatutto) twice to eliminate any seeds and skins, or opt for a powerful blender for that ultimate, modern star cream.

Step 5: 

The moment of enjoyment:

Taste, bring to temperature and pour into warm bowls. Finish with a raw drizzle of the best olive oil and a hand-picked sprig of basil.

Step 6: